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Mexi-Taco Hash Browns Recipe

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This recipe for Mexi-Taco Hash Browns is from The Virginia Espey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Ground Chuck
1/2 tsp Minced Garlic
8 oz Tomato Sauce
1 tsp chili Powder
3/4 tsp Salt, divided
1 Tbsp Butter
1 Tbsp Vegetable Oil
26 oz pkg. Shredded Hash Browns, thawed
4 Lg. Tomato Slices
4 oz Shredded Mexican Cheese Blend, or Nacho Cheese
Directions:
Directions:
Brown beef & garlic in large pan. Drain in colander and rinse with very hot water. Put back in pan, add tomato sauce, 1/2 tsp salt, and chili powder--bring to a boil. Reduce to a simmer for about 10 minutes, uncovered, or until most of liquid is absorbed, stirring occasionally. Combine Butter and oil in a 10 inch nonstick, oven-proof skillet. Heat over med-high heat until sizzling. Add potatoes, pressing into a single layer. Sprinkle with remaining 1/4 tsp salt. Cook 5 minutes until golden brown. Turn with large spatula and cook an additional 4-5 minutes until bottom is golden brown--reduce heat if browning too quickly. Spoon meat mixture over potatoes, then top with tomatoes and cheese. Broil 3-4 inches from top burner for 2-3 minutes until cheese is melted.

 

 

 

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